2008/11/24

This teriyaki chicken skew (Yakitori) is a very simple and easy dish. You can even marinate the chicken the night before and grill it the next day. It is our family latest hit. I hope my special visitor who had requested for this recipe (when I put a picture of this dish at my previous posting) will enjoy making it for her children from a Japanese cookbook shared by my cousin in Japan.

Methods:1) Cut chicken into ¾ inch squares. (For chicken breast, chop it with the back of the knife several times to make the chicken tenderer.)2) Cut other vegetables roughly the same size.3) Prepare the sauce and bamboo skews.4) Marinate the chicken with the sauce for about 1-2 hours. (The longer the better. It is to allow the sauce to absorb into the chicken)5) Drain the sauce and set aside.6) Skew all the ingredients on the bamboo skewers.7) Heat oil in a non-stick pan. Grill the skewered food under medium low fire.8) Brush the leftover sauce (from step 4) and honey on top of the skewered food. Turn the skewer occasionally until the chicken is cooked and turned slight brown. Arrange on a plate and enjoy!

Tips: You can make some dipping sauce or gravy using those caramelized sauce from the pan. Pour a little bit of hot water over the pan and leave it for 1-2 mins. Then reheat the pan and stir well. Simmer until the sauce is slightly thickened._______________________________________________________________

Updated on 25/11/08

This was how I grilled my skews. This photo was taken by my wonderful hubby. Hope you will have a clearer picture of the cooking method. Thanks to the suggestion by Aliceof Bits of Life 'n' Taste.